Description
Mexican Street Corn Pasta Salad is a vibrant and refreshing dish that combines the classic flavors of elote with pasta for a delightful summer meal. This salad features sweet corn, a creamy dressing, zesty lime, and a kick of chili that will tantalize your taste buds. Perfect for barbecues, picnics, or as a stand-alone meal, it’s not only quick to prepare but also customizable to suit your preferences. Whether served as a side or topped with grilled chicken or shrimp for a hearty main course, this colorful dish is sure to impress your guests with its bold flavors and appealing presentation.
Ingredients
Scale
- 8 oz pasta (elbow, rotini, or shells)
- 3 cups corn kernels (grilled, roasted, or canned)
- ½ cup mayo
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- Fresh cilantro, diced red onion, jalapeño (optional)
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water; set aside.
- In a mixing bowl, whisk together mayo, sour cream (or yogurt), lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, combine cooked pasta with corn kernels, cotija cheese, cilantro, red onion, and jalapeño.
- Pour the dressing over the salad and toss gently until well-coated. Adjust seasoning if necessary.
- Garnish with additional cotija cheese and cilantro before serving. Chill for 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg